You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!

I was looking at a couple of 210mm gyuto's and I wasn't sure what the difference was between them other than the prices, or the advantages and disadvantages to each. I'm looking for a professional knife around $160-$230 range that will allow me to get very accurate knife cuts, light and Japanese handle.

White #2 is carbon and will patina; some chefs don't like that. Also, if you are cutting a lot of acidic foods, the edge won't last as long as a good stainless will generally. The laser, Kono HD (semi stainless) or HH (stainless) and Sakai are all good choices for what you are looking for!

tcnash

Post subject: Re: Konosuke White Fujiyama 210mm or...

Posted: Tue Sep 18, 2012 8:06 pm

Joined: Mon Aug 06, 2012 5:46 pmPosts: 3

The Kono WS#2 is thicker and will stain/rust, thus needs more care. Advantage is that it gets sharper & sharpens easily. I really like the Kono Fuji line for its excellent fit & feel (prefer the Ebony handles - cheap upgrade worth $$). The Kono HD (or HH) are SS and are very thin (laser) extremely light and require less care, but a little more work to shapen & don't get quite as sharp. Both are really good knives and will slice foods really thin. Don't have but one Richmond (not the laser but thin), I like the Konosukes better but Richmond is alot of knife for the price. Sakai (have the 270mm Yang/slicer) seems to me to be the more expensive of the 4 for what your after. Konos have a Blue steel which is tougher (also not a laser - thicker blade) better if cutting meat/hitting bone. Also the SS knives keep that shiney blade look more whereas the carbons (Fujiyamas) get patina and turn a more grayish color, You can put mustard on the blade with bubblewrap and let sit for 15 to 20 minutes and wash off - this will give it a forced patina which will make it look like a damcascus-like blade and will last. All 4 are good knives, so You can't go wrong, Thick or Thin, none are heavy in Your hand, it is just what YOU PREFER and want. Check out the handle options if Your budget allows.Hopes that helps.

MichaelDPauly

Post subject: Re: Konosuke White Fujiyama 210mm or...

Posted: Tue Sep 18, 2012 11:44 pm

Joined: Wed Aug 01, 2012 8:07 pmPosts: 6

Thanks for the comments guys, it's really appreciated.

I think I'm leaning towards the Kono HD but I was wondering what is the difference between HD, HH, and SS?...and which one would you recommend?

Who is online

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum